Heat the apple juice in a saucepan (you can also use 2 liters of juice and the rest of the water). In the meantime, mix the pudding powder with sugar (depending on how sweet the juice is) and some apple juice or water. When the juice boils, stir in the pudding powder, bring to the boil briefly. Let cool down and refrigerate overnight.
Before serving, beat the egg whites until stiff and add them to the soup as icebergs. You can also pour it directly onto the soup, which is still hot, but do not stir!
Super tasty for hot days. Also great with children and it`s so easy. My grandma always did that.
The other day I made 6 liters of soup for 10 people and there was almost nothing left.
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